Best pizza you have had anywhere?
- Thread starter Nitt1300
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The best Collarussos by far. All of the other Collarussos are imposters, including the Jessup location. My mother loves Anthony's pizza and everyone I know including my wife says Rinaldi has the best risotto in the area...not my thing. Had no clue about Arcaro and Genells. My uncle was in the food service business and would frequent AG often. When he passed they sent enough food to my aunt's house to feed 100 people. My wife was at a shower there not too long ago. Was his shutting down to only take out recent?
Trust me.... NJ resident / travel into NYC & Brooklyn and CT frequently / have been to DaFarva, John's, Patsy's, DeLorenzo's, Lucali, Lombardi's, Sally's Apizza....
My recommendation is a place in Buckhead GA and an outpost in Terminal A in ATL airport (don't laugh). Electric deck oven - 800'F plus cook - but not a wood fire neapolitan style. The pizza exhibits great char and leopard spotting (which happens only when you have a long fermented dough and starch converted to simple sugars for Maillard browning (48 hrs dough cold temp ferment typical for this reaction)....
Varasanos Pizza - Buckhead and Terminal A ATL
My recommendation is a place in Buckhead GA and an outpost in Terminal A in ATL airport (don't laugh). Electric deck oven - 800'F plus cook - but not a wood fire neapolitan style. The pizza exhibits great char and leopard spotting (which happens only when you have a long fermented dough and starch converted to simple sugars for Maillard browning (48 hrs dough cold temp ferment typical for this reaction)....
Varasanos Pizza - Buckhead and Terminal A ATL
One of my workers, who since retired, was a regular at the bar after work at Salernos. He could tell me what night to get the pizza by who was working in the kitchen that particular night.
Never been to Varasanos, but his website is my Primo resource for legit homemade pizza. His dough recipe is awesome and results in very pliable, formable dough with perfect rise. I have actually texted him with questions and he has answered.
Friend has been to his Buckhead restaurant and Jeff actually gave him some of his sourdough starter.
To my knowledge, he's been out of there for several years but you never know with Cos!
I’ll second that! Try to get one as often as we can when visiting family there. Just wish their hours were better.
PSU Food Science - 1982You seem to know a lot about this dough.
Moms and and I are heartbroken
onwardstate.com
Bell's Greek Pizza Closes After 11 Years
After eleven years in State College, the Bell's storefront on 214 E. Calder Way has been gutted, with almost all equipment and signage of the former State College pizza staple gone without a trace.
onwardstate.com
I don't think there was a firm date it happen, but because of the current events, sometime late spring I think. But he's still doing the take away dinner menu plus catering in the banquet room. That keeps him plenty busy. Ang has been a great supporter of the Scranton Alumni Chapter. We've had several events there and he's always take great care of us.
If you’re talking about the one way off campus, I fell asleep in the planter. We were young enough that moms wasn’t angry.
Exhibit A in how to make a pizza sound unappetizing. It's pizza. Let's not complicate it.
Moms and and I are heartbroken
Bell's Greek Pizza Closes After 11 Years
After eleven years in State College, the Bell's storefront on 214 E. Calder Way has been gutted, with almost all equipment and signage of the former State College pizza staple gone without a trace.
There should be a national law prohibiting "greek pizza" from being called pizza at all.
Thanks ... heading to Scottsdale tomorrow and we may want a pizza one night
So much good NEPA pizza wisdom here. I just had to second the Arcaro's on Taylor hill recommendation. Lots of people outside the area have heard of Arcaro and Genell's, and I have to explain that I'm talking about a different place, and I think a better example of the style.
While I wasn’t a fan of their crust, the Gyro pizza at Bell’s Greek Pizza was one of the best flavor combos I’ve ever had on a pizza.
Can’t say that I’ve eaten enough NYC pizza to be an expert, but my three favorite NYC pizzas are in no particular order:
Totonno’s in Coney Island: Coal oven, whole pies only and they sometimes sell out early.
Patsy’s in Spanish Harlem: Coal oven, and they do sell by the slice in the take out shop next door to their sit down place.
NY Pizza Suprema near Madison Square Garden: Has the ambiance of an 1980s era food court but has a wide variety of great pizza by the slice or pie.
As for Happy Valley, the Hofbrau in Bellefonte is still my favorite. If it were in State College, I would have died ten years ago.
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Pizza duo in Chicago. The original location - it’s a bar with amazing pizza.
I’d recommend Cibo in downtown Phoenix. It’s a great atmosphere in a 1920s bungalow. Pizzeria Bianco is similar but as Yogi Berra says, “nobody goes there anymore. It’s too crowded”.
There was a thread a long time ago (well a year or so back) about experience with OONI pizza ovens. Maybe because you make it, but when it turns out well, I think the pizza is as good as the best pizza you have had. The ingredients are as fresh as can be possibly be and the oven cooks at such a high temp that you get crispy pizza. When you make your own dough, own homemade sauce from tomatoes in the garden, and the best toppings you can buy, the result is magic. I can’t tell you how many compliments I’ve gotten from people who are so surprised at the quality. I seldom get pizza out anymore. Get an OONI and have some fun.
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I was just looking at the Karu 16 but the Koda looks like a great option. Also, get “The Pizza Bible” by Tony Gemignani if you’re thinking about making your own.
Thanks, I’ll check that out. The biggest issue is the dough and as you well know, the hydration % difference can make a world of difference and that can get tricky if you proof it at room temp or inside the frig, etc. The Karu 16 came out after I got the Pro which is the multi fuel oven. I bought my son the Koda. I actually like the Koda more than the Pro since you can control the heat better. I tend to use the gas insert on the Pro much more than wood. One thing about using wood. The oven will literally stay hot well into the next day so I used it only when there was no prospect of rain since it had to sit outside to cool. When you use the gas and turn it off, it’s like your BBQ Grille, it cools very quickly. You will have a TON of fun.
Wow. I haven’t been to that Arcaro’s since I was a kid. So many great choices.
One of our standard game day events was pizza at Hi-Way on North Atherton. One of the things I miss now that we are no longer season ticket holders.
Italy has some really good pizzas (we went in 2019). This was from a little shop in Florence near our B&B called Senzanome. Wood burning oven, as I recall.
Italy has some really good pizzas (we went in 2019). This was from a little shop in Florence near our B&B called Senzanome. Wood burning oven, as I recall.
Not deep dish but they make a tray with just sauce on it and then take out the tray for a minute or so to put the cheese on then heat it again.
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